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Published on 2014-09-12
Preparation time: 40 min
Cooking time: 35 min
Servings: 4-5 cups
For the pasta scallops:
Butter: 50 g
Sugar: 2 tablespoons
flour: 150 gr.
salt 1 pinch
For the filling of scallops:
Toasted hazelnuts and chopped 120 gr. about
Lemon: peel and finely chop ½ lemon
Honey: 3/4 tablespoons of honey
Sugar: 1 tablespoon
Ricotta: 120 gr. about
Egg: 1 red
For the final decoration
Roasted hazelnuts: 3 for each scallop whole
Powdered sugar: q.b.
1.beat the egg with the sugar, add the soft butter melted into the environment (not cook), add the sifted flour and a pinch of salt
2.work a little as possible the pasta in a bowl and let it cool trying not to warm it with your hands (it's a shortbread)
3.Give a stick wrapped in cling film and put it to rest in the fridge for 30 minutes at least
4.During the dough rests, prepare the filling by mixing well the ricotta with the egg yolk, sugar, honey, lemon, chopped hazelnuts
5.Obtain a mixture soft but firm, non-liquid
6.Take out the dough from the refrigerator and with 2 sheets of paper in the oven (one above and the other below) and with the help of a rolling pin roll out the dough ball of dough to a thin sheet (to taste)
about half a centimeter .
7.Use of disposable aluminum molds and line the bottom with discs of dough and walls with stripes. You will get the scallops where you will pour the filling up to the top (not rise)
8.Cook in a preheated oven at 180 degrees for about 25 minutes
9.Where the color will be golden brown pull them from the oven and let cool
10.Decorate with icing sugar and toasted hazelnuts 3 each
ADVICE OF THE CHEF:
Very important when you want to make a good pastry crust that is not hard, but in fact, do not warm up with your hands and tools, the dough being processed. The butter should be incorporated cold at room temperature. (never cook it to dissolve it) so remember to pull it out of the refrigerator several hours before.